MANDELA NATURAL ANAEROBIC
$60.00
Select the number of pounds, maximum 48
MANDELA NATURAL ANAEROBIC
CUP PROFILE
Fragrance and aroma: Tropical fruits, cherries, floral
Taste and aftertaste: Flavor and residual to plums, white chocolate, delicate, peach. Citric tartaric and creamy body
FERMENTATION
The cherries were fermented for about 2 day in open tanks and fermented for about 3 days in anaerobic tanks.
DRYING
The coffee is dried in a mechanical dryer at a temperature of 37°C. Afterwards, it is stored in a temperature-controlled warehouse at a temperature between 18°C and 19°C.
Country: Colombia
Department: Valle del Cauca
Municipality: Caicedonia
Farm
La Esperanza
Temperature
15-29°C
Total Crop Area
21,69 ha
Rainfall
1901 mm/year
Process
Natural
Altitude
1445-1571 masl
Humidity
80-85 %